Chocolate Chip Cookie Dough Truffles

Alright kids, you want to taste the most delicious no-bake dessert ever? Look no further. These chocolate chip cookie dough truffles are probably the easiest, best tasting no-bake dessert I’ve ever tried or made myself. A lot of my inspiration for baked (or in this case, non-baked) goods comes from my lovely coworkers. Former design intern Katie aka Jellyfish, whose last day was Friday, sent me a link to the Cookie Dough Lovers site, with this truffle recipe. Start to finish, it takes less than 45 minutes. I brought them to a graduation party yesterday and they were a huge hit, so I’m in the middle of making a second batch right now for coworker cookie Monday.

The best thing about this recipe? You can eat the cookie dough and not feel guilty about it or sick after because there are no eggs in this batter. Genius. I am definitely excited to do some experimenting now that I have this base recipe and start making some new variations on this recipe. I also highly recommend buying this new book that was just released: http://www.amazon.com/The-Cookie-Dough-Lovers-Cookbook/dp/1594745641/ref=sr_1_1?ie=UTF8&qid=1339372402&sr=8-1

Unfortunately your copy won’t be as good as mine because intern Katie took it upon herself to leave me post-it notes on every page that she book marked as a recipe I should make, which is very entertaining to say the least. There are more pictures than normal in this post because my lovely assistant (my mom) was my helper which was especially handy since I burned the living bajesus out of my fingers taking cookies out of the oven earlier in the day.

Step 5: Cover and chill the dough for 30 minutes or until it is firm enough to handle. Then Form the dough into 1 inch balls (or smaller) and arrange on a baking sheet lined with parchment paper. Put the dough in the freezer for at least 15 minutes.

My assistant today was keen on taking lots of photos. If you know my mom, that shouldn’t surprise you. Please also note the Mattingly Sports apron that I am rocking. (www.mattinglysports.com). If you like cookies, go buy a v-grip bat 🙂

Step 6 (don’t do this) : I don’t believe in double boilers. Too much effort. But I am having bad luck lately melting chocolate on the stove. See exhibit A below. This is what happens when you add butter to the chocolate before trying to melt it. If you are going to do it on the stove, melt the chocolate chips first, then add in 3 tablespoons of butter to thin it out. Once the chocolate burns and looks like it does below, there’s no salvaging it so just chuck it and start over.

Step 7 (do this): I got frustrated, so handed over chocolate melting duty to my mom who went with the more practical microwaving approach. Put in a microwave safe bowl and take out every 20-30 seconds to stir. It will take about 2 minutes to get it to the right consistency.

Step 8: Using a fork or two small spoons dip the truffles one at a time in the melted chocolate. Try and tap off the excess chocolate and put the truffle back onto the parchment-lined baking sheet. Refrigerate these so that the candy coating hardens, and then they are ready to eat! (and yes, I know what you’re thinking … unmanicured nails? not for long. They had a fresh coat of OPI’s Cajun Shrimp on them within 30 minutes of this photo)

I am telling you. These will be a huge hit wherever you bring them. They are easy and delicious! Crunchy chocolate on the outside, and soft cookie dough on the inside. You’ll taste these and be saying, “I can’t believe it’s not cookie dough!”